Spring Vegetable Frittata

by our in-house chef Jeff Mosher


1 cup sliced spring onions, or you can substitute red onions
1/4 cup sliced spring garlic
2 cups broccoli florets
4 cups rainbow chard, sliced into 1/2" strips
1/2 cup olive oil
1/2 bunch parsley, washed and chopped
1 bunch chives, minced
1/2 cup fiscalini cheddar, or you can substitute another cheddar
12 eggs cracked and whisked to combine
1 cup milk
Salt and black pepper to taste

Yield 2 cups

8 cups washed basil leaves
1 teaspoon minced garlic
1 tablespoon toasted pine nuts
1 tablespoon grated parmesan cheese
1 1/2 cups pure olive oil
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt, or to taste
1 tablespoon lemon juice


Blanch the basil leaves in salted boiling water for 20 seconds and transfer to an ice bath. Once chilled, squeeze out all the water and add to a blender along with the other ingredients, except the lemon juice. Blend until smooth and transfer to a plastic container and refrigerate until ready to use. It will keep in the refrigerator for 3 days and in the freezer for 1 month. When ready to use taste again and add the lemon juice. Start with 1 teaspoon and taste. Add more lemon juice if desired and taste for balance. Adjust with additional salt, pepper, or lemon if desired.

Toss the broccoli florets in a little olive oil. Season with salt and roast in a 425-degree oven for 6 minutes. While the broccoli is in the oven warm a heavy bottom skillet (cast iron works very well) on the stove. Sauté the onions over low heat with 2 tablespoons of the olive oil for 1 minutes, then add the spring garlic and sauté 2 more minutes. Add another dash of olive oil and the chard leaves. Sauté the chard for 2 minutes and then add the roasted broccoli and egg mixture, prior to starting the cooking mix the eggs with the milk and some salt and pepper. Stir quickly to combine the ingredients and let cook over moderate heat on the stove top for 1 minute. Then add in the cheese and herbs and stir to combine. Transfer the pan to a 350-degree oven and bake for 15-20 minutes depending on the thickness of the frittata and your oven. The frittata should be firm to the touch and spring back when pushed. Let cool in the pan for 5 minutes and turn out onto a cutting board. Cut into 8 slices and serve with the pesto and a little side salad. Bon Appétit!

Frittatas are a very versatile food. You can put anything you like inside. A vegetable with a little texture to it is always good, but really you can use whatever you have on hand for a quick meal. Potatoes, zucchini, peas, cauliflower, tomatoes, eggplant, and peppers are all good choices. The cheese can also be varied to suit your tastes, and of course you can add meats, such as bacon, ham, sausage, or chicken.

Wine Recommendation
This spring vegetable frittata goes beautifully with our Napa Valley Fumé Blanc. The dish is light with a mild garlic flavor from the spring garlic and an umami element from the aged cheddar which provides a backdrop for the bright fruit flavors and zesty acidity to shine.

Download the recipe PDF »

Watch Executive Chef Jeff Mosher's video about his recipe and pairing.

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